Categories: Fish
Ingredients
- 1 Tbsp lime juice
- 2 tsp finely chopped fresh jalapeno pepper
- 1/2 cup pineapple preserves
- 1 lb uncooked large shrimp peeled and deveined
- 2 egg whites
- 2 Tbsp cornstarch
- 2 cups sweetened flaked coconut
Directions
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Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.
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Preheat oven to 400* and line a cookie sheet with parchment paper.
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In a small bowl beat egg whites with a hand mixer until soft peaks form.
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Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch.
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Next, dip the shrimp in the egg whites and finally in the coconut coating well.
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Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.